Ingredients:

  • 3 cups cooked, shredded chicken
  • 1 cup cooked bacon, crumbled (reserve half for topping)
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 packet (1 oz) ranch seasoning mix
  • 1/2 cup low sodium chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups sharp cheddar cheese, shredded (reserve 1 cup for topping)
  • 1/2 cup Panko breadcrumbs
  • 2 tablespoons melted unsalted butter
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the softened cream cheese, sour cream, ranch seasoning mix, chicken broth, garlic powder, and pepper. Whisk until the mixture is completely smooth.
  3. Whisk in the flour until fully incorporated, then fold in 1 cup of the shredded cheddar cheese.
  4. Gently fold in the shredded chicken and half of the crumbled bacon until everything is evenly coated in the creamy base.
  5. Transfer the chicken mixture into the prepared baking dish, spreading it out evenly.
  6. Sprinkle the remaining 1 cup of cheddar cheese and the remaining bacon evenly over the top of the casserole mixture.
  7. In a small bowl, toss the Panko breadcrumbs with the melted butter until coated. Sprinkle this buttered Panko mixture evenly over the cheese layer.
  8. Bake for 30 to 35 minutes, or until the casserole is bubbling hot throughout and the topping is golden brown and crispy.
  9. Let the casserole rest for 5-10 minutes before slicing. Garnish with fresh chopped parsley before serving.